Sunflower and Parsley Pesto Bread Twists the name sounded like a tongue twister to me. After whipping up these delectable bread twists I was left to ponder what exactly to call them. I tossed around a few ideas: Seven Seagulls Sunbathing on the Seashore Swigging Sangria? (Nah, but it is catchy.) Seven Serpents Slithering Sideways Sun Tanning with Santa Claus? (Hmm, no, but that's a visual.)
Fine I'll go with the obvious. I have to confess though I'm still stuck on the idea of sun tanning with Santa Claus, especially if Sangria is involved.
As I've been flitting around the blog-o-sphere this week, I've noted a discerning trend of "I've hit the creative wall". I have to confess to hitting that same wall many of times. After I've hit it enough times as to induce swelling it occurs to me that it's time to change gears. Usually I have to walk away completely and immerse myself in something else and if it was meant to be, I'll come back to it. Or sometimes I just need to chuck all that crazy talk in my head and go make something.
Sunflower and Parsley Pesto Bread TwistsBread Dough
2 1/4 teaspoons active dry yeast
3/4 cup warm water, 110 degrees
1 teaspoon salt
2 cups all-purpose flour
1/4 cup spelt flour
1 tablespoon olive oil
1 clove garlic
1/2 cup roasted salted sunflower seeds
3/4 of a bunch of flat leafed Italian parsley (leaves only)
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 cup finely grated Fontina cheese
1/2 tablespoon melted butter
Add yeast and water to a large bowl or bowl of a mixer and let sit for 5 minutes. Add the salt, all-purpose flour, spelt flour, and olive oil and mix with a dough hook or by hand until combined. Once dough has formed a ball, place it on a floured cutting board and knead a lit bit until dough is smooth. Place dough ball into an oiled bowl, cover and let rise one hour.
If you don't have the spelt you can sub all-purpose flour, but it did add an extra nuttiness to the dough.
Add garlic, sunflower seeds, parsley, salt and pepper to the bowl of a food processor and pulse. Stream in olive oil and keep pulsing until mixture is nicely chopped.
Place the dough onto a floured board and roll into a rectangle about 12-inches by 8-inches. Spread the pesto over the dough leaving about 1/2-inch around the edges. Sprinkle the shredded cheese over the pesto. Cut the edges off to square up the dough and cut dough into 1 1/2 to 2-inch strips. I got seven out of my dough.
Bake in 350 degree F oven for 25-30 minutes until nicely browned.
Can you smell them?
I've been busy this week preparing for a Valentine's Craft Party for the kids I'm having soon. I'll show you some of the prepping really soon. Rest assured though, there will be glittering and bedazzling.